• Sugar - 1 cup
• Milk - 300 ml
• Dry yeast - 1 tbsp.
• Butter or margarine - 100 g
• Sunflower oil - 80 g
• Eggs - 4 pcs. (+ 1 for greasing)
• Flour - 700 g
• Vanilla sugar - 1 pack
• Salt - a pinch
• Raisins - a handful
• Dried apricots - a handful
• Poppyseed for powdering the kalach
Dissolve the yeast in warm milk, add 3 tbsp. sugar and 1 cup of flour and leave in a warm place for half an hour, wrap bowl tightly up.
Powder yolks with vanilla and sugar, beat the whites with the salt in a foam. Mix the dough with powdered yolks, add the whites, melted butter, and only then sunflower oil.
Mix thoroughly after each addition of ingredients. It has a great influence on the quality of the dough.
Steam raisins with dried apricots, (dried apricots cut into 4 pieces), dry, roll in flour. Next, add the flour and knead the dough. Add the raisins with dried apricots and knead again, the dough should be soft, not hard.
The dough should stay 15-20 minutes in a warm place, you can wrap it up again. Form the kalach after this (of this amount the roll dough gets 4). It is desirable that the raisins out of the test did not stick, otherwise it can burn.
Put the rolls on a baking sheet with a parchment, and let stand for another 10 minutes, then grease with egg and sprinkle with poppy seeds.
Bake kalach in a preheated oven to 2000 C for 10 minutes, then heat should be reduced to 1700 C and bake for another 30-40 minutes.
Meal of the day
Ingredients – baked lard-roll: • Lard with skin - 1 kg • Garlic - 4-5 teeth • Flavoring How to cook baked lard-roll: To begin, prepare the flavo...
Ingredients – lard "Taras Bulba": • Salo home - 0.5 kg • Garlic - 4 prong • Parsley - 1 bunch • Bulgarian pepper (red) • Salt - to taste • Red pepp...
Ingredients – hot pickling bacon: • Water - 1 liter • Lard with layers of meat (or bacon) - 1 kg • Onion peel - 3 handfuls • Bay leaves – 2 pcs. • G...